Begin by preparing the tofu by cutting it into 1 inch slices, wrap in paper towel and place something heavy ontop to squeeze out the water - do this for 5 minutes then unwrap the tofu and chop onto cubes

Put the tofu into a big bowl and sprinkle over the corn flour and toss the cubes till coated

In a large frying pan add 1/2 tbsp of oil and heat then add in the tofu blocks and cook on medium heat, keep an eye on it while you prepare the rice and keep rotating and tossing the cubes till each side is brown and crisp, once crispy pour in the soya sauce and stir

Add oil to a wok or a pan and let it heat. Once hot add in your ginger, chilies and cabbage, sauce fora couple minutes then add in your carrots, fine green beans, peas asafetida and 1/4 tsp salt. Saute for 5 minutes then add in the mushrooms and cook for another 10 minutes till the veggies are cooked but still firm

Add in the cooked rice and mix

For the sauce add all ingredients except the corn flour into a small jar or bowl. Put the corn flour and a tbsp of water in a separate small bowl and mix together ( I forgot to do this in the video but its much better this way) add into the sauce and shake, then add into the rice mix and mix

Add in the crispy tofu, stir and heat on high heat for 2 minutes till it sizzles and some parts of the rice become a bit crispy

Sprinkle nori and sesame seeds on top

♡ Say a prayer of gratitude, serve with love, and eat with joy ❤️